Preserved Lemons

Instructions

1. Thoroughly rinse the lemons. Quarter each lemon by cutting through the skin lengthwise from top to bottom.
2. Sprinkle some salt on the bottom of a wide-mouthed 1- to 1½-quart jar. Take the lemon quarters one at a time and squeeze some juice into the jar. Sprinkle the inside of each lemon with additional salt then pack each squeezed quarter into the jar. After each is packed in the jar, sprinkle the skin of each with more salt. You can fully pack the jar with lemons—so use as many lemons as it takes, but 8 nice-sized lemons should do it.
3. Once packed, use a wooden spoon to press the fruit extracting more juice; the goal is to immerse the fruit in juice. (An alternative is to pour enough olive oil into the jar to cover the lemons.) Flavor the preserve with a spring of rosemary, if you like.
4. Seal the jar tightly and place it in the refrigerator for at least 2 weeks before using. In the first week, use a wooden spoon to press down the fruit every couple of days to keep the lemons submerged in liquid. Your preserved lemons will keep for up to 6 months in a cool place.